Name: Beef and bok choy noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1.5 oz spaghetti; 6 oz 99% lean ground turkey; 5 oz bok choy, trimmed and sliced; 1 medium carrot, peeled and julienned; 1/2 medium yellow onion, thinly sliced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1 tsp canola oil; 2 tbsp low sodium soy sauce; 7 2/3 cups water; 1/2 tsp salt; 1 tsp rice vinegar

Instructions

Prep 20 min · Cook 10 min

Bring the water to a boil in a large pot with two-thirds of the salt. Add the spaghetti and cook for 9 minutes until al dente. Reserve about 1/3 cup of the pasta cooking water, then drain the spaghetti.
While the water comes to a boil, heat half the oil in a 12-inch skillet over medium-high heat. Add the ground turkey and the remaining salt. Let the meat sit undisturbed for 2 minutes to brown, then break it up with a spoon and cook for 4 minutes more until opaque and cooked through. Remove from the pan. Done when opaque in the center, 165°F.
In the same skillet, add the remaining oil. Sauté the onion and carrot for 4 minutes until softened. Stir in the garlic and ginger and cook for 1 minute until fragrant. Add the bok choy and cook for 2 minutes until the leaves are wilted but the stems are still crisp.
Add the cooked spaghetti and browned turkey back into the skillet. Pour in the soy sauce, rice vinegar, and 3 tablespoons of the reserved pasta water. Toss everything together over the heat for 2 minutes until the sauce is glossy and coats the noodles.

Nutrition

Ingredients

Instructions

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